Cooking Eggplant

Nyc Special Eggplant in Garlic Sauce

This popular Szechuan dish is made with Chinese eggplant, which is thinner and longer than the short and thicker eggplant that is commonly available in supermarkets. Both Chinese eggplant and chili garlic sauce are available at Asian markets. This spicy side Bring a large pot of boiling water to a boil. While waiting for the water to boil, prepare the eggplant: cut the ends off the eggplant. Cut the eggplant crosswise in half. Cut each half lengthwise into quarters. Line up the eggplant slices from left to right and cut diagonally into pieces approximately 3/4 inch thick.

Place the eggplant in the water and boil for 1 minute (start timing from the time the water returns to a boil). Drain the eggplant on paper towels. Finely mince the garlic and ginger. Finely chop the green onion. In a small bowl, combine the sauce ingredients (the dark and light soy sauce, vinegar, rice wine or dry sherry, sugar and chicken broth) and set aside.

In another small bowl, use your fingers to mix the black pepper and cornstarch into the ground pork. (The black pepper adds a bit of extra flavor and a small amount of cornstarch helps keep the ground pork from sticking). Heat the wok and add 1 tablespoon oil in the wok on medium-high heat. When the oil is hot, add the garlic, ginger and green onion. Stir-fry for 10 seconds, then add the ground pork. Stir in the chili garlic sauce. Stir-fry until the pork turns white and is nearly cooked (about 1 minute), using a spatula to break the pork into small pieces.

Add the eggplant and stir for a minute to mix everything together. Give the sauce a quick re-stir and swirl it into the pan, stirring. Turn down the heat to low-medium (about 4 on the dial), cover and simmer for about 10 minutes, until the eggplant is tender. Give the cornstarch and water mixture a quick restir and add it in the middle of the pan, stirring quickly to thicken. Mix the sauce with the other ingredients and serve hot.

Alternate cooking method: Instead of boiling the eggplant, you can stir-fry it before combining with the pork and other ingredients. Heat the wok and add 3 tablespoons oil. When the oil is very hot, add the eggplant slices. Stir-fry the eggplant for 2 – 3 minutes, until it begins to brown. Be sure to keep stirring the eggplant so that it doesn’t stick to the pan. Press down on the eggplant to remove excess oil. Remove and drain on paper towels. Ready you are Eggplant in Garlic Sauce Please visit in the site www.indomunch.com for extra details.

About the Author

Representing the Eggplant in Garlic Sauce in the website www.indomunch.com .

Fried Breaded Eggplant and garlic ~ Looking For Something Different?

 

Cooking Eggplant

The Ways Of Crock Pot Cooking

When the weather outside warms up, the kitchen can be a terrible place to be. There are many things you can do however, when it comes to cooking a nice home made meal that doesn’t require traditional stove top or oven cooking. Learn to utilize some of the lesser heat producing equipment in your kitchen, such as the crock pot, in order to truly beat the summer heat and keep your cool while preparing a nice hot meal for friends and family.

So, how does crock pot cooking really help beat the heat? Simply put, the crock pot in and of itself puts off far less heat when cooking than an oven or stove top. This is the first and possibly the best reason to utilize the crock pot in your summer meal planning. You should also consider the fact that by not heating the house by using your stove top or oven you are also preventing your air conditioning (or other cooling methods) from working overtime in order to compensate for the additional heat that other cooking methods introduce.

This makes crock pot cooking a win-win situation as the costs involved in operating a crock pot are far less than the costs involved in operating a stove or oven in general. Whether electric or gas, your stove and oven are often serious energy hogs. Add to that the fact that you are not raising the temperature in your home by traditional means of cooking and you are using even less electricity.

Unfortunately for most, the general consensus has been that crock pots were meant for comfort foods and hearty winter meals. The truth is that the crock pot should be one of your best loved and most often utilized cooking methods if you can manage it. When it comes to cooking with a crock pot, the options are almost limitless. Almost anything that can be baked can be made in the crock pot and many, many more wonderful and enticing meals and treats as well.

Benefits of Crock Pot Cooking In addition to the cost benefits mentioned above when it comes to crock pot cooking there are many other benefits that are well worth mentioning. First of all, the bulk of the work involved in crock pot cooking takes place early in the day when you are refreshed rather than at the end of a hectic work or play day. This means that you are less likely to forget an ingredient or make other mistakes that often occur as we hurriedly prepare a dinner when we are exhausted from the activities of our day.

Second, many great crock pot recipes include the vegetables that insure we are getting the nutrients we need. So often, when preparing a meal at the last minute, vegetables and other side dishes are left out in favor of expedience. Crock pot cooking in many instances is a meal in one dish.

Another great reason to use a crock pot for your summertime cooking is the ease of clean up. Unlike pots and pans, most crock pot meals are made in one dish. This means that there will not be mountains of dishes to be either hand washed or loaded into the dishwasher (or if you are like me-both) afterwards. You can spend less time cleaning just as you spent less time slaving over a hot stove. Oh wait! Make that no time slaving over a hot stove. Once clean up is complete you can get back to enjoying the sun set, chasing the lightening bugs with your little ones, or waiting for the first star.

While there will never be a one size fits all best cooking method, crock pot cooking comes very close. If you have a crock pot collecting dust somewhere in the back of your pantry it is time to get it out, dust if off, and dig up some great summertime crock pot cooking recipes.

About the Author

Find tips about cooking fresh green beans and cooking steak at the Easy Home Cooking website.

How to cook Eggplant?

I need a recipe for eggplant, my husband decided that he would like to try something new, and he chose eggplant. I have no clue as to what to do with it. Can it be fried? He loves to fry things.
Any suggestions are welcome!!!
I will be choosing a best answer.

I love eggplant and I know you will love these recipes. As much as the family loves eggplant, we only like it fried so I gaurantee these recipes will be a hit at your home too. Enjoy and goodluck!

Ol’ Mom’s Eggplant French Fries

My kids and family love these.

INGREDIENTS
2 medium eggplants, peeled and sliced into 3/4-inch sticks, 4-inches long
Salt
1 cup milk
2 eggs
3/4 cup flour
3/4 cup self-rising cornmeal
3 teaspoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
DIRECTIONS
Salt both sides of eggplant and place on paper towels to drain for 30 minutes. Rinse and pat dry.
In a medium bowl, mix milk and eggs until well blended. Combine flour, cornmeal, seasoning and 1/2 teaspoon salt in wide shallow bowl.
Heat oil in frying pan on high heat.
Dip eggplant sticks into egg mixture and then cornmeal mix. Place in oil, flipping regularly and fry 3 minutes, or until golden brown.
Drain on paper towels. Serve immediately.

Eggplant Burgers

My family has been making these for years. It’s another hit in our house.

INGREDIENTS
1 eggplant, peeled and sliced into 3/4 inch rounds
1 tablespoon margarine
6 slices Monterey Jack cheese
6 hamburger buns, split
6 leaves lettuce
6 slices tomato
1/2 onion, sliced
1/2 cup dill pickle slices
1 (20 ounce) bottle ketchup
3 tablespoons mayonnaise
2 tablespoons prepared yellow mustard
DIRECTIONS
Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.
Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.
Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.

Eggplant Delight

Sliced Eggplant topped with sliced onion smothered with cheese. You can make these ahead of time, just reheat and top with cheese before serving. MMMMM.

INGREDIENTS
3 tablespoons vegetable oil
1 medium eggplant, sliced into 1/2 inch rounds
1 medium onion, sliced into rings
1/2 cup shredded Cheddar cheese
salt and pepper to taste
DIRECTIONS
Heat oil in a large skillet over medium-high heat. Add onion, and saute until browned. Remove the onion to a bowl, and place eggplant slices in the hot skillet. Fry on both sides until browned and tender. Season with salt and pepper. When the eggplant is tender, top slices with onion, and then cover with cheese. Allow cheese to melt for a few minutes before placing on plates and serving.

Hot and Sour Eggplant

This is if spicy and zesty suite your taste buds.

INGREDIENTS
2 long Chinese eggplants, cubed
1 1/2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon white sugar
1 green chile pepper, chopped
1 teaspoon cornstarch
1/2 teaspoon chili oil, or to taste
2 teaspoons salt
2 tablespoons vegetable oil
DIRECTIONS
Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately

Pro At Cooking Episode 6: Daves Eggplant Parmesan

Cooking Lentils….

« Previous12345...1920Next »

Alone in the Kitchen with an Eggplant: $9.08 Now in paperback. A delightful and unexpected collection of pieces by writers, foodies, and others-including Nora Ephron, Marcella Hazan, and Ann Patchett-on the distinctive experiences of cooking for one and dining alone. If, sooner or later, we all face the prospect of eating alone, then Alone in the Kitchen with an Eggplant provides the perfect set of instructions. In this unique collection, twenty-six writers and foodies invite readers into their kitchens to reflect on the secret meals they make for themselves when no one else is looking: the indulgent truffled egg sandwich, the comforting bowl of black beans, the bracing anchovy fillet on buttered toast. From Italy to New York to Cape Cod to Thailand, from M. F. K. Fisher to Steve Almond to Nora Ephron, the experiences collected in this book are as diverse, moving, hilarious, and uplifting as the meals they describe. Haruki Murakami finds solace in spaghetti. Ephron mends a broken heart with mashed potatoes in bed. Ann Patchett trades the gourmet food she cooks for others for endless snacks involving saltines. Marcella Hazan, responsible for bringing sophisticated Italian cuisine into American homes, craves a simple grilled ham-and-cheese sandwich. Courtney Eldridge, divorced from a fancy chef, reconnects with the salsa she learned to cook from her cash-strapped mother. Rosa Jurjevics reflects on the influence of her mother, Laurie Colwin, as she stocks her home with salty treats. Almost all of the essays include recipes, making this book the perfect companion for a happy, lonely-or just hungry-evening home alone. Part solace, part celebration, part handbook, Alone in the Kitchen with an Eggplant offers a wealth of company, inspiration, and humor-and, finally, recipes that require no division or subtraction.

Cooking $26.39 Cooking

On Cooking: $92.96 On Cooking

Cooking For Friend $19.96 A collection of thoroughly modern recipes that look spectacular but are easy to prepare and totally delicious. Entertaining should be a pleasure, not a chore. Here are over 100 recipes that include such temptations as Eggplant Mozzarella Lasagne, Lemon-herbed Salmon Trout, and Fig Almond Tart.

Essentiall Eggplant $13.56 Essentiall Eggplant

Cooking With Shelburne Farms $20.97 I am amazed by Shelburne Farms. It really embraces all the values of character, tradition, sustainability, beauty...It feels authentic. -- Alice Waters Cooking with Shelburne Farms is a celebration of food from the land. With 100 recipes featuring nine basic Vermont ingredients, the dishes deliver rustic flavors with a fresh, comfortable, country-style cooking approach. There are recipes for weeknight dinners, such as maple-black pepper roast chicken, as well as dishes that will impress guests, such as smoke-grilled leg of lamb with eggplant salad. With classics like shepherd's pie and hot milk sponge cake, Cooking with Shelburne Farms brings a new twist to traditional favorites and pairs native ingredients with newer world flavors. For the growing number of people who want to feel a stronger connection to their food, Shelburne Farms has become an inspiration. Now, readers everywhere can experience the spirit, wonderful flavors, and authentic cooking inspired by this very special place.

Harumi's Japanese Cooking $19.56 Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time. These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home. Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time.

Regional Greek Cooking $16.46 Throughout history, Greek cooking has drawn upon influences ranging from the Arabic flavors of North Africa to the cuisine of the Sephardic Jews of Spain, resulting in a rich, diverse culinary tradition. This family cookbook showcases dishes from the key regions of mainland Greece as well as the islands. The recipes are accompanied by fascinating historical notes and family anecdotes which bring to life the community spirit of Greek cuisine. Featured dishes include beloved favorites such as Dolmathakia me Rizi (Stuffed Grape Leaves with Rice), Makedonia Moussaka (Macedonian Lamb and Eggplant Casserole), and Koulourakia (Easter Cookies), as well as more unusual fare like Calamari Gemista Aphrodite (Aphrodite Stuffed Squid) and Asatakou Páros (Lobster Páros). Of particular interest is a section on micro-brewed beers, regional wines, and ouzos. There are also 59 recipes for Greek cocktails, teas, coffees, and cool drinks.Regional Greek Cooking includes more than 220 easy-to-follow recipes, glossaries of Greek cooking terms, wine terms, and ingredients and even detailed instructions and diagrams for wrapping dolmades!

Healthy South Indian Cooking $17.46 150 mostly vegetarian recipes will allow home cooks to create fabulous exotic fare like potato-filled dosas with coconut chutney, Pearl Onion and Tomato Sambhar, and Eggplant Masala Curry with ease. These dishes are exceptionally delicious and nutritious, with a focus on wholesome vegetables and legumes flavored with delicate spices.